Foodstock Rocked

A sold out crowd of food writers, bloggers and grub lovers gathered at Wesleyan University on May 5 to celebrate all written expressions on our favorite subject.

Under the guidance of Professor Amy Bloom, author of two novels (Oh how I loved AWAY, 2007) and two collections of short stories, both nominated for National Book Awards, a team of four Wesleyan food enthusiasts gathered an illustrious group of writers to present to a sold out crowd.

And incredibly, it was FREE!

The morning began with back to back interviews conducted by Faith Middleton, a two time Peabody Award winner and host of The Faith Middleton Show and the wildly popular FoodShmooze Party.

Ruth Reichl, past Editor in Chief of Gourmet Magazine, a restaurant critic and past food editor of the Los Angeles Times, and author of four memoirs, grabbed the attention of the rapt audience as she and Middleton chatted about how social class impacts food trends, why molecular gastronomy was an inevitable development, and why sous vide simply cannot be healthy.

As in her intimate and side splittingly funny memoirs, she mentioned her Mom, whose most accomplished (read: least offensive) dish was freshly picked, boiled, buttered corn.

Eric Asimov,N.Y. Times wine critic, spoke with Middleton next. She launched the convo by asking if he ever simply want to just drink wine rather than “tasting” it? He assured her that he does, and all the time.

He mentioned his upcoming book, How to Love Wine (October 2012) and recommended that wine lovers be on the lookout for Spanish Rioja’s, pours from coastal Galicia and nuanced new tastes from Sicily.

Local food trucks provided plenty of choices for lunch from a campus parking lot before the afternoon sessions started. I heard lots of folks say they enjoyed the quick bites and good stretch as we ambled across the lush green campus.

Afternoon highlights included breakout sessions appealing to all types of writers including one called, From Lokshen to Lo Mein: the Jewish Love Affair with Chinese Food.

Chichi Wang, columnist for Serious Eats addressed such devotees as she described inventing recipes and cooking crazy Jewish and Chinese inspired dishes on Christmas Eve for 60 “lonely Jewish and Chinese” folks searching for good company.

She prepared Szechuan peppercorn latkes, matzah meal crusted tofu, and kneidlach (wontons) in ginger shiitake sauce. She reported that the food was appreciated by devotees of both cuisines and guests’ spirits were kept high with the soulful blaring of Klezmer clarinets and wailing violins.

Writing About Food for Young Audiences (20 and 30 somethings) was a fascinating panel with (R to L) Cara Eisenpress (Big Girls Small Kitchen and Small Kitchen College blogs), Pippa Lord (Sous Style magazine and blog) and Tressa Eaton (NY editor of Tasting Table). These three young, successful women discussed their readers’ ages and interests, how they found their respective audiences, and shared a bit about what’s up next on their editorial calendars.

The afternoon ended with Jane Stern, author of over 31 books on Road Food, discussing how she and her partner Michael Stern began traveling back roads of America in 1971, highlighting regional American Cuisine, before such a term was coined.

She generously shared tales, in her self effacing off handed and funny way, about their escapades and misunderstandings on the road.

I can only hope that Wesleyan University will call this the First ANNUAL Foodstock when they gather speakers, writers, editors and enthusiasts together next year.

When I post about about it next, jump on it early. It sold out so quickly that even Wesleyan students had trouble grabbing a ticket.

#182: Buy Local & Cook Seasonal- How To’s

Make the most of your farmers’ market purchases and CSA shares by brushing up on your cooking skills and learning loads of new ideas at these bootcamps with JUST FOOD at Whole Foods Culinary Center, NYC:

4/2/15 from 7-9 PM: Fermentation 101 & dinner

4/9/15 from 7-9 PM: Make your own jams and jellies & dinner

4/16 from 7-9 PM: The herbal pantry & dinner

4/25 from 11 AM- 3 PM: Culinary strategies and Improv & dinner

Classes are all vegetarian (some kosher friendly fish may be served) and intensivehands on/demos.

#181: Attention Champagne Lovers

This is a fascinating introduction to Jean Michel Carte Blanche Brut, one of the most complex and difficult champagnes to produce.

Learn the proper tasting protocol as you explore France’s firstorganic, koshermevushal champagne. What makes this champagne different from all the others? Learn all about it and taste with Oumy Diaw, the first and only official Champagne Sommelier.

#175: Nosh & Sip Extravaganza

Metropolitan Pavilion; 125 West 18th St. between 6th and 7th Avenues, NYC

Over 25 food and dessert vendors join 40 vintners to strut their stuff and offer generous noshes and sips at this annual kosher foodies’ playground. This event sells out quickly so buy your tix in advance.

#173: A Taste of Mexico in CT Cooking Class

Kick off 2015 by learning to whip up Mexican specialties from an expert. Get ready to taste and learn about Mexican cocktails, the most classic POBLANO chile sauce, unexpected twists on guacamole and more.

This demo and tasting will be taught by Shelley Wiseman, cookbook author, food writer, and chef who spent 12 years at Gourmet. She has worked for Fine Cooking Magazine and many other publications and is currently inspiring enthusiastic cooks at the Farm Cooking School in Stockton, NJ.

#172: Lighting the way at DeGustibus Cooking School

The Candle Cafe, Candle 79and Candle West team, NYC, will present a cooking demo with tips and tastes from their 20 plus years of creating vegan dishes to loyal customers. Celebrating seasonal produce, local growers, family traditions and plant based meals has been their consistent mantra.

#171: Pop- Up Shabbat Dinner- The DarJewling LTD

Pop-Up Shabbat Dinner: The DarJewling Ltd.- a quirky, colorful and proud celebration of the ancient and proud Indian Jewish community.

Chef Anna Roywill be at the stove, preparing a flavorful and aromatic dinner of steaming rice, dal and much more.

Gin based cocktails infused with the spirit of the tea and spice markets are on the menu. Expect to fall in love with the sounds of North India as Eric Fraser and his trio fill the room with tunes on the classical bansuri flute and tabla.

#170: Enlightened Hanukkah Cooking Class

Jennifer Abadi, author of A Fistful of Lentils, will show you how to maintain the spirit and tradition of Hanukkah with her fresh, modern take on conventional recipes using lighter, healthier ingredients.

Here are some of the delicious dishes you will make with this Sephardic and Middle Eastern food expert:

#168: Insights into Israeli Cuisine via the Experts

Israeli cuisine is finally on the tip of Americans’ tongues and they love it! Join Chefs Joan Nathan,Lior Lev Sercarz and Michael Solomonov in conversation with filmmaker, Roger Sherman, as they explore all of the delicious facets of the Israeli food scene.

Roger Sherman, award winning director of the upcoming PBS series, The Search for Israeli Cuisine- A Portrait of the Israeli People ToldThrough Food, will show preview film clips.